Pin This Roasted Veggie & Feta Couscous Bake is a vibrant Mediterranean-inspired dish that brings together roasted vegetables, fluffy couscous, and creamy feta. Whether you serve it as a warm side dish or a light vegetarian main, it offers a colorful and wholesome experience for any meal.
Pin The process of roasting the zucchini, eggplant, and peppers creates a delightful caramelization that melds perfectly with the lemon-infused couscous. This recipe is simple to assemble yet provides a complex profile of flavors and textures, making it a reliable favorite for healthy eating.
Ingredients
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 small red onion, sliced
- 1 small eggplant, diced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup (180 g) couscous
- 1 cup (240 ml) vegetable broth, hot
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 150 g (5 oz) feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon pine nuts (optional)
Instructions
- Step 1
- Preheat oven to 400°F (200°C).
- Step 2
- On a large baking sheet, toss zucchini, red and yellow peppers, red onion, and eggplant with olive oil, oregano, salt, and black pepper. Spread in a single layer.
- Step 3
- Roast vegetables for 25–30 minutes, stirring halfway through, until tender and lightly caramelized.
- Step 4
- Meanwhile, place couscous in a large bowl. Pour hot vegetable broth, lemon juice, and olive oil over couscous. Cover and let sit for 5 minutes. Fluff with a fork.
- Step 5
- Reduce oven temperature to 375°F (190°C).
- Step 6
- Combine roasted vegetables and couscous in a large mixing bowl. Stir in half of the crumbled feta and half of the parsley.
- Step 7
- Transfer the mixture to a greased 2-quart (2-liter) baking dish. Sprinkle remaining feta over the top.
- Step 8
- Bake uncovered for 15 minutes, until feta is slightly golden.
- Step 9
- Remove from oven, sprinkle with remaining parsley and pine nuts, if using. Serve warm.
Zusatztipps für die Zubereitung
To ensure the best results, use a large baking sheet so that the vegetables are in a single layer; this allows them to roast properly rather than steaming. Always use hot vegetable broth when preparing the couscous to ensure it absorbs correctly and becomes light and fluffy.
Varianten und Anpassungen
For an extra burst of flavor, try adding chopped sun-dried tomatoes or olives to the mixture before baking. If you prefer a different nut, you can easily swap the pine nuts for toasted almonds or walnuts for a similar crunch.
Serviervorschläge
This bake is delightful as a vegetarian main, but it also pairs exceptionally well with protein. Try serving it alongside grilled fish or chicken for a complete Mediterranean feast.
Pin Once the feta is slightly golden and the aromas fill your kitchen, this dish is ready to be enjoyed. It's a versatile bake that tastes just as good the next day, making it a perfect addition to your recipe collection.
Recipe Q&A
- → Can I make this ahead of time?
Yes, you can roast the vegetables and prepare the couscous up to a day in advance. Store them separately in the refrigerator, then combine and bake when ready to serve.
- → What vegetables work best in this bake?
Zucchini, bell peppers, eggplant, and red onion are classic choices. You can also add cherry tomatoes, mushrooms, or butternut squash based on seasonality and preference.
- → Is this suitable for meal prep?
Absolutely. This dish reheats beautifully and keeps well for 3-4 days in the refrigerator. The flavors often develop more depth after a day or two.
- → Can I make this gluten-free?
Simply substitute regular couscous with quinoa or a gluten-free grain blend. Adjust cooking liquid and time according to package directions.
- → What can I serve with this bake?
This pairs wonderfully with grilled fish, roasted chicken, or can stand alone as a complete vegetarian meal. A simple green salad with lemon vinaigrette complements it perfectly.